Pork Shoulder (sous vide):In a small saucepan, simmer the Bourbon to burn the alcohol content, let cool. We previously evaporated the alcohol since, in the absence of oxygen and inside the vacuum bag it does not evaporate and would bring unpleasant flavors to the preparations. Season the pork shoulder and vacuum pack in a bag with Bourbon and Barbecue Sauce. Cook sous vide in the fusionchef water bath at 70 ºC for 12 hours. Remove from the bag and finish in a dry oven at 220 ºC for 20 minutes until browned.

Roasted sweet potatoes (sous vide):Cut the Sweet Potatoes into regular wedges. Vacuum Pack in a bag with Olive Oil, Rosemary, Garlic and Salt. Cook sous vide in the fusionchef water bath at 85 ºC for 1,5 hours. Reheat in a dry oven at 220 ºC for 40 minutes until golden browned.

Fennel Confit (sous vide):Vacuum Pack in a bag with Olive Oil, Thyme, Salt, Sugar and fennel seeds. Cook sous vide in the fusionchef water bath at 85 ºC for 1,5 hours. Brown in hot pan on all sides, at the last momento add the Pineapple without the sirup and cook for 1 minutes until hot.

Spiced Pineapple (sous vide):Vacuum Pack in a bag with the water, sugar and spices. Cook sous vide in the fusionchef water bath at 70 ºC for 1 hour. Cooking at low temperature we achieve a preserve with the Firm texture of fresh pineapple. Cool quickly in ice water and store in a refrigerator at 4 ºC for up to 1 month after processing.The product is Pasteurized due to the cooking time and temperature.